God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
And who and what are ministers themselves? Frail men, fallible, sinning men, exposed to every snare, to temptation in every form; and from the very post of observation they occupy, the fairer mark for the fiery darts of the foe. They are no mean victims the great Adversary is seeking, when he would wound and cripple Christ’s ministers. One such victim is worth more to the kingdom of darkness than a score of common men; and on this very account, the temptations are probably more subtle and severe than those encountered by ordinary Christians. If this subtle Deceiver fails to destroy them, he artfully aims at neutralizing their influence by quenching the fervor of their piety, lulling them into negligence, and doing all in his power to render their work irksome. How perilous the condition of that minister then, whose heart is not encouraged, whose hands are not strengthened, and who is not upheld by the prayers of his people! It is not in his own closet and on his own knees alone that he finds security and comfort and ennobling, humbling and purifying thoughts and joys; but it is when his people also seek them in his behalf that he becomes a better and happier man and a more useful minister of the everlasting gospel.
Gardiner Spring
Chicken Braised with Fennel, Tomatoes
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Italian
Poultry
4
Servings
INGREDIENTS
1
lb
Skinless, boneless chicken breasts
Salt
Freshly ground pepper
1
sm
Fennel bulb, about 8 ounces
3
tb
Olive oil
1
cn
Italian-style stewed tomatoes (16 oz)
1
ts
Fennel seed
INSTRUCTIONS
From "The 5 in 10 Chicken Breast Cookbook."
Cut the chicken into 2 1/2" pieces and season with salt and pepper.
Cut fennel crosswise into thin slices.
Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over
medium-high heat until browned, about 2 minutes on each side. Remove
chicken to a plate, leaving the drippings in the pan. Add fennel to
pan along with the remaining 1 tablespoon of oil. Cook, stirring,
until lightly browned, about 2-3 minutes. Add tomatoes to the pan
along with 1/4 cup water and fennel seeds. Bring to a boil, reduce
heat to medium low. Return chicken and any of the accumulated juices
on the plate to the pan. Cover and cook until the chicken is white
but still moist, about 5-7 minutes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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